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Coconut Flour Donut Holes

These Coconut Flour Donut Holes are a delightful, gluten-free treat that are quick to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 50
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs Room temperature eggs work best.
  • 1/2 cup unsweetened applesauce Choose organic for added flavor.
  • 2 tablespoons honey or maple syrup Both provide sweetness.
  • 1 teaspoon vanilla extract Use pure for the best flavor.
Dry Ingredients
  • 1/4 cup coconut flour A gluten-free option.
  • 1/2 teaspoon cinnamon For flavor in the donut holes.
  • 1 teaspoon baking powder Ensures the donut holes rise.
Garnish Ingredients
  • 1 tablespoon coconut sugar Used in the cinnamon sugar glaze.
  • 1/2 teaspoon cinnamon For the glaze.

Method
 

Preparation
  1. Preheat your oven to 160°C (350°F) and grease a mini muffin tray with coconut oil or non-stick spray.
  2. In a large bowl, whisk together the eggs, applesauce, honey or maple syrup, and vanilla extract until well combined.
  3. Add in the coconut flour, 1/2 teaspoon of cinnamon, and baking powder, mixing until smooth and no lumps remain.
  4. Fill 16 mini muffin holes with the batter, approximately 3/4 full.
Baking
  1. Place the tray in the preheated oven and bake for about 15 minutes, or until lightly golden and a toothpick comes out clean.
  2. While baking, mix the coconut sugar and remaining 1/2 teaspoon of cinnamon in a small bowl for the glaze.
  3. Once baked, let cool for a few minutes before gently removing from the tray.
Finishing Touch
  1. Dip the tops into the cinnamon sugar mixture and dust with coconut flour or powdered sugar if desired.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They freeze well for up to 3 months.